15 High Fiber Paleo Recipes: Delicious Ways To Stay Healthy

Following a Paleo lifestyle is a fantastic way to focus on whole, nutrient-dense foods. But a common question that comes up is, “How do I get enough fiber?”

Since the Paleo diet excludes grains, legumes, and beans—all well-known fiber sources—it can seem challenging.

The great news is that a well-planned Paleo diet can be incredibly rich in fiber. The secret lies in loading up on the right vegetables, fruits, nuts, and seeds.

Finding delicious and satisfying high fiber Paleo recipes is key to thriving on this way of eating. Fiber is crucial for healthy digestion, keeping you feeling full and satisfied, and maintaining stable energy levels.

This guide is packed with 15 creative and simple high fiber Paleo recipes that prove you don’t have to sacrifice flavor or satisfaction.

From hearty main courses to delicious snacks and side dishes, these meals will nourish your body and make you excited about eating healthy. Let’s explore how you can easily boost your fiber intake the Paleo way.

Cracking the Code: High-Fiber Foods on a Paleo Diet

Before we jump into the amazing recipes, let’s quickly cover where your fiber will come from on a Paleo diet. Without grains and legumes, you’ll turn to nature’s other powerhouses. These foods are not only high in fiber but also packed with vitamins, minerals, and healthy fats.

Top Paleo-Friendly Fiber Sources:

• Non-Starchy Vegetables: This is your number one category. Think broccoli, cauliflower, Brussels sprouts, artichokes, asparagus, and leafy greens like kale and spinach.
• Root Vegetables: Sweet potatoes, carrots, parsnips, and beets are excellent sources of fiber.
• Fruits: Berries (especially raspberries and blackberries), apples, and pears are fantastic choices.
• Avocado: This fruit is a fiber superstar, offering a significant amount in a single serving along with healthy monounsaturated fats.
• Nuts and Seeds: Almonds, walnuts, pecans, and seeds like chia, flax, and pumpkin seeds are incredibly fiber-dense.

By building your meals around these ingredients, creating high fiber Paleo recipes becomes second nature. Now, let’s put these foods to work with 15 delicious ideas.

15 Delicious High Fiber Paleo Recipes

Get ready to discover how vibrant, varied, and satisfying a Paleo diet can be.

1. Hearty Beef and Sweet Potato Chili

This grain-free, bean-free chili is so hearty and flavorful, you won’t miss a thing. The sweet potatoes provide a wonderful texture and a healthy dose of fiber.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and diced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Toppings: sliced avocado, fresh cilantro

Instructions:

1. In a large pot or Dutch oven, heat the olive oil and brown the ground beef. Drain off any excess fat.
2. Add the onion and bell pepper and cook until softened. Stir in the garlic and cook for another minute.
3. Add the chili powder and cumin, stirring for 30 seconds until fragrant.
4. Stir in the diced sweet potatoes and crushed tomatoes. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, until the sweet potatoes are tender.
5. Season with salt and pepper. Serve hot, topped with fresh avocado and cilantro.

2. Creamy Broccoli and “Cheese” Soup

This dairy-free soup gets its incredible creaminess from blended cashews and its cheesy flavor from nutritional yeast. Broccoli, a fiber champion, is the star of the show.

Ingredients:

• 1 tbsp avocado oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups vegetable or chicken broth
• 1 cup raw cashews, soaked in hot water for 30 minutes
• ¼ cup nutritional yeast
• Salt and pepper to taste

Instructions:

1. Heat the oil in a large pot. Sauté the onion until soft, then add the garlic.
2. Add the broccoli and broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the broccoli is very tender.
3. Drain the soaked cashews.
4. Carefully transfer the soup to a high-speed blender. Add the drained cashews and nutritional yeast.
5. Blend on high until the soup is completely smooth and velvety.
6. Return the soup to the pot, season with salt and pepper, and gently reheat if necessary.

3. Roasted Brussels Sprouts with Bacon and Apple

Roasting Brussels sprouts brings out their natural sweetness and crispy texture. The combination of savory bacon and sweet apple makes this a side dish everyone will love.

Ingredients:

• 1.5 lbs Brussels sprouts, trimmed and halved
• 4 strips of bacon, chopped
• 1 large apple (like Honeycrisp), cored and chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a skillet, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the skillet.
3. On a large baking sheet, toss the Brussels sprouts and chopped apple with the bacon fat, olive oil, salt, and pepper.
4. Roast for 25-30 minutes, flipping halfway through, until the sprouts are tender and caramelized.
5. Toss with the crispy bacon pieces before serving.

4. Cauliflower “Fried Rice” with Shrimp

Get your takeout fix with this low-carb, high-fiber version of a classic. Riced cauliflower is a fantastic Paleo substitute for rice.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 large head of cauliflower, riced (about 4 cups)
• 2 tbsp coconut aminos (a soy sauce substitute)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup frozen peas and carrots
• 2 eggs, whisked
• 2 green onions, sliced

Instructions:

1. Heat a large wok or skillet over medium-high heat. Add a tablespoon of sesame oil and cook the shrimp until pink and cooked through. Remove the shrimp from the skillet.
2. Add the remaining sesame oil to the skillet. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the riced cauliflower and frozen peas and carrots. Stir-fry for 5-7 minutes, until the cauliflower is tender-crisp.
4. Push the cauliflower mixture to one side of the skillet. Pour the whisked eggs onto the empty side and scramble until cooked.
5. Mix the scrambled eggs into the cauliflower rice. Add the cooked shrimp back to the pan and pour the coconut aminos over everything. Toss to combine and heat through.
6. Garnish with sliced green onions before serving.

5. Paleo Shepherd’s Pie with Cauliflower Mash

This ultimate comfort food gets a Paleo makeover. A rich, meaty filling is topped with a creamy, fluffy cauliflower mash instead of potatoes.

Ingredients:

• For the Filling:
  • 1.5 lbs ground lamb or beef
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 tbsp tomato paste
• For the Topping:
  • 1 large head of cauliflower, cut into florets
  • 2 tbsp ghee or olive oil
  • Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. For the topping, steam the cauliflower florets until very tender. Transfer to a food processor with ghee, salt, and pepper. Blend until completely smooth.
3. For the filling, brown the ground meat in a large oven-safe skillet. Add the onion, carrots, and celery and cook until softened. Stir in the garlic, tomato paste, and beef broth.
4. Simmer for 10 minutes until the sauce has thickened slightly.
5. Spread the cauliflower mash evenly over the meat filling in the skillet.
6. Bake for 20-25 minutes, until the topping is lightly browned and the filling is bubbly.

6. Avocado Chocolate Mousse

This decadent dessert is secretly healthy. Avocado provides an incredibly creamy texture and a dose of healthy fats and fiber, but its flavor is completely masked by the rich chocolate.

Ingredients:

• 2 large ripe avocados
• ½ cup unsweetened cocoa powder
• ½ cup maple syrup or honey
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Combine all ingredients in a high-speed blender or food processor.
2. Blend until the mixture is completely smooth, scraping down the sides as needed.
3. Taste and adjust sweetness if necessary.
4. Spoon into small serving dishes and chill for at least 30 minutes to firm up. Garnish with fresh berries.

7. Lemon and Herb Roasted Artichokes

Artichokes are one of the most fiber-dense vegetables available. Roasting them with lemon and herbs makes for an elegant and delicious appetizer or side dish.

Ingredients:

• 2 large globe artichokes
• 1 lemon, halved
• 3 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 tbsp fresh rosemary or thyme
• Salt and pepper

Instructions:

1. Preheat oven to 425°F (220°C).
2. Prep the artichokes: cut off the top inch, trim the stem, and snip off the thorny tips of the outer leaves. Cut them in half lengthwise.
3. Rub the cut surfaces with one half of the lemon to prevent browning.
4. Place the artichoke halves cut-side up in a baking dish. Drizzle with olive oil and the juice from the remaining lemon half.
5. Tuck garlic slices and herb sprigs between the leaves. Season with salt and pepper.
6. Bake for 35-45 minutes, until the leaves pull away easily and the heart is tender.

8. Chicken and Veggie Skewers

Skewers are a fun, easy, and customizable high fiber Paleo recipe. Load them up with colorful vegetables for a fiber-packed meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 1 red onion, cut into chunks
• 2 bell peppers (different colors), cut into chunks
• 1 zucchini, sliced into thick rounds
• For the Marinade:
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 2 tsp dried oregano
  • 2 cloves garlic, minced
  • Salt and pepper

Instructions:

1. Whisk together all marinade ingredients. Toss the chicken cubes in the marinade and let them sit for at least 30 minutes.
2. Thread the marinated chicken and chopped vegetables onto skewers, alternating between them.
3. Grill over medium-high heat for 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp.

9. Paleo Pumpkin Bread

This moist, tender quick bread is made with almond flour and packed with fiber from pumpkin puree. It’s a perfect healthy treat for breakfast or a snack.

Ingredients:

• 2 cups almond flour
• ½ cup tapioca flour
• 1.5 tsp baking soda
• 2 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup pumpkin puree
• 3 large eggs
• ⅓ cup maple syrup
• ¼ cup melted coconut oil

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the almond flour, tapioca flour, baking soda, pumpkin pie spice, and salt.
3. In a separate bowl, mix the pumpkin puree, eggs, maple syrup, and coconut oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean.

10. Simple Sautéed Kale with Garlic

Kale is a fiber giant. This simple side dish comes together in minutes and is a great way to add a powerful nutrient boost to any meal.

Ingredients:

• 1 large bunch of kale, stems removed and leaves torn
• 1 tbsp olive oil or avocado oil
• 3 cloves garlic, thinly sliced
• Pinch of red pepper flakes
• Juice of ½ lemon

Instructions:

1. Heat oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and cook for 30 seconds until fragrant.
2. Add the kale to the skillet (it may be very full at first). Add a splash of water, cover, and cook for 3-5 minutes, until the kale has wilted to your liking.
3. Remove from heat and squeeze fresh lemon juice over the top before serving.

11. Breakfast Sausage and Veggie Egg Muffins

Meal prep these high-fiber, high-protein egg muffins for an easy grab-and-go breakfast all week long.

Ingredients:

• 1 lb Paleo-friendly breakfast sausage
• 10 large eggs
• 1 cup chopped spinach
• 1 bell pepper, finely diced
• Salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Cook the sausage in a skillet, breaking it up into crumbles. Drain off the fat.
3. In a large bowl, whisk the eggs. Stir in the cooked sausage, spinach, and bell pepper. Season with salt and pepper.
4. Pour the mixture evenly into the muffin cups.
5. Bake for 20-25 minutes, until the eggs are set.

12. Chia Seed Pudding

Chia seeds are tiny fiber powerhouses that swell up in liquid to create a thick, pudding-like consistency. This is a perfect make-ahead breakfast or snack.

Ingredients:

• ¼ cup chia seeds
• 1 cup full-fat coconut milk or almond milk
• 1 tbsp maple syrup (optional)
• ½ tsp vanilla extract
• Toppings: fresh berries, toasted nuts, shredded coconut

Instructions:

1. In a jar or bowl, whisk together the chia seeds, milk, maple syrup, and vanilla.
2. Let it sit for 5 minutes, then whisk again to break up any clumps.
3. Cover and refrigerate for at least 4 hours, or overnight, until thick and set.
4. Serve chilled with your favorite toppings.

14. Asparagus and Prosciutto Bundles

This simple but elegant side dish wraps fiber-rich asparagus in savory prosciutto for a delicious combination of flavors and textures.

Ingredients:

• 1 large bunch of asparagus, trimmed
• 8 slices of prosciutto
• 1 tbsp olive oil
• Black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the asparagus spears with olive oil and black pepper.
3. Divide the asparagus into 8 small bundles. Wrap one slice of prosciutto around the middle of each bundle.
4. Place the bundles on a baking sheet and roast for 10-15 minutes, until the asparagus is tender and the prosciutto is crispy.

15. Zucchini Noodles with Avocado Pesto and Chicken

Swap grain-based pasta for spiralized zucchini (“zoodles”) for a light, refreshing, and high-fiber meal. The avocado pesto is creamy, dairy-free, and full of healthy fats.

Ingredients:

• 2 large zucchini, spiralized
• 1 lb cooked chicken, shredded
• For the Avocado Pesto:
  • 1 large ripe avocado
  • 1 cup fresh basil leaves
  • 2 tbsp pine nuts or walnuts
  • 2 tbsp lemon juice
  • 1 clove garlic
  • Salt and pepper

Instructions:

1. Make the pesto by combining all pesto ingredients in a food processor and blending until smooth.
2. In a large bowl, combine the zucchini noodles, shredded chicken, and avocado pesto.
3. Toss gently until the zoodles and chicken are fully coated in the creamy sauce. Serve immediately.

13. Shredded Cabbage and Carrot Slaw

This simple, crunchy slaw is a fantastic high-fiber side dish for any grilled meat or fish. The dressing is light, tangy, and Paleo-friendly.

Ingredients:

• ½ head of green cabbage, finely shredded
• ½ head of purple cabbage, finely shredded
• 2 large carrots, grated
• For the Dressing:
  • ⅓ cup Paleo mayonnaise or olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbages and carrots.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, mustard, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until everything is well coated.
4. For best results, let the slaw chill for 20-30 minutes before serving.

Staying Healthy and Satisfied on Paleo

Eating a Paleo diet doesn’t mean you have to miss out on fiber. By focusing on a wide variety of vegetables, fruits, nuts, and seeds, you can easily meet your needs and enjoy delicious, satisfying meals.

These 15 high fiber Paleo recipes are just the beginning. Use them as inspiration to get creative in the kitchen and build a healthy lifestyle that you love.

By prioritizing these whole-food ingredients, you’ll not only boost your fiber intake but also provide your body with a wealth of essential nutrients to help you stay healthy and thrive.